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Extrusion Technologies Applied in Food Industry
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Extrusion Technologies Applied in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 7722

Special Issue Editor

Dr. Aiquan Jiao

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: extrusion cooking; food composition recombination; food texture; regulation of food digestion; bioactive ingredient embedding; meat analogues

Special Issue Information

Dear Colleagues,

Extrusion cooking, as a food processing technology, has the advantages of low energy cost, negligible effluent, small nutritional loss, and wide variety of products and processing raw materials. Food extrusion technology has been used for processing macaroni and puffed-up snacks for many years. Food extrusion technology is a complex processing method integrating shear, heat, and pressure units. In the process of extrusion, multiscale structural changes occur in space and conformation under the action of shear, pressure, and heat, and rapid interactions occur among components under the directional induction of various forces, forming ideal sensory, textural, and functional characteristics. In recent years, its applications in meat analogues, embedding bioactive ingredients, adjusting food digestibility, and strengthening nutritional properties of food, have attracted wide attention.

Dr. Aiquan Jiao
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food extrusion procedure
  • multi-scale structure
  • texture property
  • sensory properties
  • meat analogues
  • embedding bioactive ingredients
  • adjusting food digestibility
  • strengthening nutritional properties

Published Papers (5 papers)

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Research

15 pages, 3460 KiB  
Article
Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice
by Junling Wu, Kai Zhu, Sijie Zhang, Meng Shi and Luyan Liao
Foods 2024, 13(2), 217; https://doi.org/10.3390/foods13020217 - 10 Jan 2024
Cited by 1 | Viewed by 674
Abstract
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was [...] Read more.
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was found that when adding 44% oats, the gelatinization degree of the mixed powder was the lowest (89.086 ± 1.966%). The dietary fiber content increased correspondingly with the increase in oat addition. Analyses of texture properties revealed that the hardness, adhesive, and resilience values increased and then decreased with oat addition. Compared with other common instant rice (IR), the advantages of IER were evaluated in terms of microstructure, digestive performance, and flavor. IER with 44% oat addition obtained in this study had higher hardness, adhesiveness, rehydration time, and sensory score, and the content of resistant starch (RS) reached 6.06%. The electronic nose and electronic tongue analyses could distinguish the flavor of different IR efficiently. This study showed the feasibility of preparing fiber-enriched IER. The results demonstrated the potential for the development and utilization of broken rice, providing a reference for the development of IER. Full article
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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19 pages, 3449 KiB  
Article
Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours
by Liliana Acurio, Diego Salazar, Bagner Castillo, Cristian Santiana, Javier Martínez-Monzó and Marta Igual
Foods 2024, 13(1), 51; https://doi.org/10.3390/foods13010051 - 22 Dec 2023
Viewed by 1291
Abstract
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of [...] Read more.
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization. Full article
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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20 pages, 8733 KiB  
Article
The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
by Milenko Košutić, Ivica Djalović, Jelena Filipović, Snežana Jakšić, Vladimir Filipović, Milica Nićetin and Biljana Lončar
Foods 2023, 12(23), 4257; https://doi.org/10.3390/foods12234257 - 24 Nov 2023
Cited by 1 | Viewed by 1041
Abstract
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes [...] Read more.
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey’s HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical–technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties. Full article
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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18 pages, 4647 KiB  
Article
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective
by Ruixin Zhang, Yueyue Yang, Qing Liu, Liangyun Xu, Huiyi Bao, Xiaoru Ren, Zhengyu Jin and Aiquan Jiao
Foods 2023, 12(8), 1696; https://doi.org/10.3390/foods12081696 - 19 Apr 2023
Cited by 4 | Viewed by 1829
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed [...] Read more.
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs. Full article
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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12 pages, 5740 KiB  
Article
Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion
by Yan Ji, Zhaojun Wang, Qian Deng, Jie Chen, Zhiyong He, Maomao Zeng, Fang Qin and Hongyang Pan
Foods 2023, 12(5), 912; https://doi.org/10.3390/foods12050912 - 21 Feb 2023
Cited by 5 | Viewed by 2127
Abstract
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate [...] Read more.
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and HSPI with different ratios. HSPI primarily consisted of small molecular weight peptides measured with size exclusion chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The elastic modulus of SP-WG blends decreased with increased HSPI contents through the closed cavity rheometer. Adding HSPI at low concentrations (≤30 wt% of SP) enhanced a fibrous appearance and higher mechanical anisotropy while adding more HSPI resulted in a compact and brittle structure and tended to be isotropic. It can be concluded that the partial addition of HSPI as a plasticizer can promote the formation of a fibrous structure with enhanced mechanical anisotropy. Full article
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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